Double Tomato Bruschetta

Using fresh and sun-dried tomatoes in this Bruschetta recipes gives the appetizer more of a depth of flavor. Serve warm, while the cheese is hot and gooey.
Delicious double tomato bruschetta!
Photo by Alexis B.
Delicious double tomato bruschetta!
Delicious double tomato bruschetta!

PREP TIME

20

minutes

TOTAL TIME

25

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

25

minutes

SERVINGS

12

servings

Ingredients

  • 6

    Roma tomatoes, chopped

  • 1/2

    cup sun-dried tomatoes, packed in oil

  • 3

    cloves minced garlic

  • 1/4

    cup olive oil

  • 2

    tablespoons balsamic vinegar

  • 1/4

    cup fresh basil, stems removed

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon ground black pepper

  • 1

    French baguette

  • 2

    cups shredded mozzarella

Directions

Preheat the oven on the broiler setting. In a large bowl, combine the Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: